• Lvxferre@lemmy.ml
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    1 year ago

    That’s rather curious to read, when you’re from a chunk of Latin America where MSG was never seen as a big deal - it’s that stuff that you’d sprinkle over rice croquettes, or use in some Asian dishes, and… that it? The only times where I’ve found people claiming headaches were on the internet. (Usually known by the name of a Japanese brand.)

    I tend to avoid it though - at least pure MSG is boring. Soy sauce, beef broth, tomato paste, Parmesan, those are usually better - because they’ll give you that savouriness plus other flavours. And it’s outright pointless to sprinkle it over meats, it’s like dropping a bucket of water in the ocean.

    • 🇰 🌀 🇱 🇦 🇳 🇦 🇰 ℹ️@yiffit.net
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      1 year ago

      And it’s outright pointless to sprinkle it over meats, it’s like dropping a bucket of water in the ocean.

      Hard disagree.

      I’ve experimented a lot with my meats (I like to bbq steaks and make jerky) and seasonings, and I can definitely notice a huge improvement when I use Accent (pure MSG) over when I don’t, even when it’s the only thing not shared between two pieces of meat cooked together.

      Salt + pepper is good.

      Salt + pepper + MSG is even better.

      Salt, pepper, onion powder, garlic powder and MSG is the GOAT.